Chocolate cake with milk mousse

Ingredients:

• 14 square graham crackers (7 full records)
• 2 tbsp melted butter
• 1 tbsp. water
• 1 tbsp. gelatin
• 1/3 cup boiling water
• 2/3 tbsp. sugar + 0.5 tsp.
• 1/3 cup cocoa
• 1/4 cup cornstarch
• 1/8 tsp salt
• 3 cups of milk with 1% fat content
• 60 g dark chocolate, chopped
• 2 tsp vanilla extract
• 1/4 cup heavy cream

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9-inch (22 cm) pie pan with cooking spray.
2. In a food processor, pulse the graham crackers until finely ground. Add the butter and water and pulse until the crumbs come together. Pour the mixture into the pan and press it down to the bottom and about an inch up the sides. Bake for 10 minutes, then let cool.
3. Meanwhile, prepare the pudding. Place the gelatin in a small bowl, add boiling water, and stir until completely dissolved. Set aside.
4. In a medium saucepan, combine 2/3 cup sugar, cocoa, cornstarch, and salt. Gradually add half the milk, whisking until smooth. Stir in the remaining milk. Turn the heat to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
5. Remove from heat. Add the chocolate and stir until melted. Add vanilla and the reserved gelatin. Pour the mixture over the pie crust and refrigerate for 3 hours.
6. Whipped cream:
   
   Whip the cream with the remaining 0.5 teaspoon of sugar. Before serving, garnish the pie with whipped cream.